I used always have cans of low-sodium, low-calorie soup on hand for quick dinners, and they became sort of a go-to.  But once I started switching over to a Paleo diet, and checking my labels with a new perspective, I realized that they weren’t exactly the best bet for a nutritious meal.
 
I started making my own Paleo-friendly soups from scratch, but they became less of a go-to~ because they’re just simply not as convenient as a can that’s ready to heat & serve… and I didn’t always have the time (or motivation) to “go there” for a weeknight dinner.
 
Enter my “Creamy Tomato Basil Soup”:  my way of bringing the convenience back to soup on a Paleo or Whole30 diet.  I’ve made this many times now, when we’re low on groceries and in a pinch, and I still can’t get over how delicious & EASY it is.
 
Diced tomatoes, spices, coconut milk, & broth combine in the blender then heat on the stove for a creamy, luscious soup that takes just minutes to prepare.  It’s really just as easy as a boxed or canned soup~ but so much cleaner!
 

We loving pouring ours over meatballs (Aidell’s Roasted Garlic & Sweet Basil Italian Meatballs are our fav) for the perfect 15-minute meal.
 
I’ve put off posting this for quite some time, because it’s so dang simple… but I’m excited to finally share!  I hope you enjoy this quick, flavorful soup as much as I do.
 

Print Recipe

Creamy Tomato Basil Soup

Servings: 20 oz
Calories: 16kcal

Ingredients

  • 14.5 oz can diced tomatoes
  • 1 tsp Italian seasoning
  • 1 tsp dried onion
  • 1 tsp garlic powder
  • 1/4 tsp red pepper flakes*
  • 1 tbsp virgin olive oil
  • 1/2 cup coconut milk
  • 1/2 cup chicken broth
  • salt and pepper to taste
  • handful fresh basil chopped

Instructions

  • In a blender or food processor, pulse the diced tomatoes and seasonings (Italian seasoning, dried onion, garlic powder, red pepper flakes) until smooth.
  • Heat the extra virgin olive oil in a saucepan over medium heat, and pour in the tomato mixture.  Stir frequently, allowing it to simmer for 4-5 minutes to develop some flavor in the tomatoes.*
  • Stir in the coconut milk and chicken broth, and season with salt & pepper to taste.
  • Keep cooking until the soup is warmed through.  Garnish with chopped fresh basil, and serve hot!

Notes

  • I recommend chicken bone broth, but any other broth you like will work:  beef, vegetable, etc.
  • Red pepper flakes add a great touch of heat.  You can leave them out completely, or add more to taste.
  • The longer you allow the tomatoes to bubble, the more flavor you will get from them.  I’m impatient & feel like 4-5 minutes is just long enough to get a good amount of flavor in a short amount of time.  Let it go longer if you like~ just keep stirring!
 

Nutrition

Calories: 16kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 28mg | Fiber: 1g | Sugar: 1g | Iron: 1mg
Filed   soups, Whole 30